Date of Conferral







Steven Tippins


Work breaks during an individual's shift can be a powerful motivational tool for management; however, not all individuals receive breaks during their shifts. The purpose of this phenomenological, qualitative study was to explore how work breaks affect employee morale and satisfaction in the casual and fine dining restaurant industry. The questions explored in this study were related to the breaks effect employee satisfaction and morale in the casual and fine dining restaurant industry. Thirteen participants with a minimum of 5 years' experience as wait staff who worked more than 6 hours per day were interviewed using semi structured interviews. The results were analyzed using a modified version of van Kaam's method and MAXqda software. The results suggested that breaks did not directly affect employee satisfaction and morale; however, management style directly affected employee satisfaction and morale. The results from this study may help managers have a better understanding of how their interactions and dealings with employees affect employee satisfaction and morale. This research may spur a field-changing management training, which could promote positive social change for employees.